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Place lamb and water in a pot. Bring to boil and skim froth as it appears.
Add cinnamon stick, sweet pepper, MAGGI Less Salt Chicken Stock cube and onions. Cover and simmer for 1 hour or until meat is tender. Meat stock should be around 1 cup. Add more water if needed.
Combine yoghurt and corn flour and stir into the meat mixture, bring to boil under constant stirring. Simmer over low heat for 2-3 minutes.
Add cauliflower and simmer for another 8-10 minutes or until cauliflower florets are cooked. Stir in garlic and toasted pine seeds.
Serve with cooked rice.
Per Portion of 300g
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